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A wine dinner at Fleming's Prime Steakhouse & Wine Bar in Greensboro is the pas de deux of menu and libation.

I'd add to that serendipitous seating.

Sure, a recent "Red Rapture" dinner at Fleming's that showcased cool food against hot wine — each wine voted 90 points or more (excellent) by Wine Spectator magazine — makes for a swell evening.

Lobster ravioli in a lavender cream sauce paired against the 2004 Peter Lehmann Clancy's Barossa blend of Syrah, Cabernet Sauvignon and Merlot. A 2004 Whitehall Lane Merlot alongside filet mignon on thyme-scented potatoes with truffle butter. What's not to like? Fleming's finished that off with a 2000 Cockburn Vintage Port snuggled with a triple-layered chocolate mousse with raspberry sauce. Other wines matched other courses betwixt and between, all sublime.

At our little table, we finished it off with banter and joshing that shot well past my bedtime. That's odd because on the Myers-Briggs scale, I'm the poster child for introversion. The prospect of mingling with strangers gives me the willies.

My wife and I grabbed seats alongside Garry and Lisa Shaw and Dr. Bob and Stephanie Migliardi, and over the next four hours — yes, we probably kept the folks at Fleming's past their bedtime — our table of strangers bonded.

There was, of course, the usual blather about wine. But that led elsewhere.

There was, for some, a shared Italian ancestry. There was for others a shared Scottish lineage.

Boomers all, we debated '70s rock music vs. '80s rock, Napa vs. Sonoma, North vs. South. We discussed children and challenges therein. We argued favorite entertainers

We all had some weird tie to Stonefield Cellars, a local, family-owned winery. And we all had connections to High Point.

When someone suggested I resembled some cross of Michael Douglas-Martin Sheen, I suggested it was high time someone called last call.

Since the dawn of time, wine has bonded strangers, particularly when they gather to break bread. Wine itself is a food, nurturing community.

Fleming's leverages an impressive wine list and service, particularly through its regular wine-theme dinners. Check it out at http://www.flemingssteakhouse.com.

So, next time you break the bread and share the wine, don't be shy among strangers. They can grow on you.

After you ski

For weekend warriors skiing the Banner Elk area: Warm up around the fireplace at Banner Elk Winery, two miles from downtown on Deer Run Lane (www.bannerelkwinery.com).

During a recent visit, vintner and owner Dick Wolfe gave an entertaining tour of the grounds, and I left impressed by his moxie. He's pushing local farmers to try grapes that thrive at high elevations, survive cold winters and deliver on short ripening seasons.

I particularly liked the Banner Elk Seyval Blanc and the Banner Elk Red, a blend of Villard Noir, Foch and Chambourcin. These grapes are not fashionable from a marketing standpoint. Although Banner Elk offers Chardonnay and Cabernet Sauvignon, I think blends that leverage hybrid grapes might best distinguish this winery.

Warm memories

When Greensboro's First Presbyterian Church asked if I'd lead a wine tasting for its Young Adult Pathfinders, I was thrilled to introduce the 2006 Sigalis Santorini ($15) blend of two ancient Greek grapes — Asirtiko and Athiri.

My friends at Zeto, a boutique wine shop in Greensboro, recommended the wine and allowed me a taste.

Given the church audience and the tradition of grape in biblical times, spotlighting Greece seemed a no-brainer.

Santorini is a speck of an island in the Aegean Sea, and from its volcanic soil comes a refreshing white with citrus, apple, minerals and nuts.

Looking for a crisp white to conjure memories of spring? Go Greek.

You're still the one

For three years running, Undercurrent Restaurant in downtown Greensboro has won the 2007 Award of Unique Distinction from Wine Enthusiast magazine. The restaurant will be recognized for "delivering the most wine-friendly experience to patrons" in the February issue, which hits newsstands in January.

Undercurrent owner Ben Roberts delivers eclectic wines. I thrilled to see such tempting wines-by-the-glass as Hopler Pinot Blanc, Amity Gewurztraminer and Rosenblum Zinfandel.

Undercurrent also has won awards from Wine Spectator magazine each year for more than a decade.

Great escape

I spent my birthday in Yadkin wine country, courtesy of an invite to judge a fashion show as part of a wine festival at Grassy Creek Vineyards aimed at raising money for the local arts.

My highlights included tasting the 2006 Chardonnay and 2006 Ring of Fire red blend from McRitchie Winery & Ciderworks, enjoying dinner at The Kitchen at Elkin Creek Vineyards & Winery, and staying at Frog Holler Cabins, overlooking Big Elkin Creek.

If you're looking for an escape 90 minutes west of Greensboro — and looking to meet some of the most genuinely fun folks on the planet — visit http://www.elkinmill.com and ask Mark Greene to hook you up.

Best bets

2006 Banrock Station Semillon-Chardonnay ($6): The Semillon grape doesn't get the respect it deserves. This Australian blend of 63 percent Semillon and 37 percent Chardonnay is melon, peach, and lime with more weight than most whites at this price.

2006 Luna Vineyards Napa Pinot Grigio ($20): Vibrant pear, lemon-lime and fig. There's a dollop of Chardonnay to give some roundness. Here's Pinot Grigio with gumption. From California.

NV Mumm Blanc de Noirs ($19): This California sparkler is 85 percent Pinot Noir, 15 percent Chardonnay, coral colored, with hints of strawberry and cherry.

2005 Baron Phillipe de Rothschild Pinot Noir ($8): From the somewhat unfashionable Languedoc region of France snuggling the Mediterranean comes cherry, currant and violets on a silky frame.

2005 Tres Picos Garnacha Campo de Borja ($12): This Spanish red puts the Grenache grape front and center. Lively black cherry and raspberry with a hint of toast and vanilla.

2006 Sherwood Estate Pinot Noir Marlborough ($16): Black cherry, anise, cedar and spice highlight this New Zealand red.

Uncorked publishes the first Wednesday of each month. Contact Ed Williams at ewilliams@news-record.com.